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A beef roast cooked to medium-rare should have an internal temperature of 145Â°F - 150ÂºF after the resting period, and a roast cooked to medium should have an internal temperature of 150Â°F to 160ÂºF. (See the note below). See Beef Doneness for more information on proper cooking temperatures.lace the beef on a rack in a shallow roasting pan with the fat side up. Do not cover the roast and do not add any liquid (liquid is used for braising, not roasting). Allow the beef to roast at 450Â°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer.
Cook the roast at a moderate temperature, 300Â°F to 375Â°F (150Â°C to 190Â°C), and the medium-rare area will be larger, but there will still be a substantial portion of overcooked meat on the outside. Cook it at 200Â°F (95Â°C) to the same center temperature, and it will be a beautiful medium rare almost to the edge. Another strong argument for slow roasting is that meats begin to lose water much more rapidly above 120Â°F (50Â°C). One study showed that a 6-pound roast lost more than 2 pounds when cooked at 500Â°F (260Â°F).